Churchkhela with hazelnuts

Churchkhela is famous for its centuries-old history and useful composition. After all, not every dessert consists entirely of natural products and has such a beneficial effect on the human body. That is why this traditional dish of Georgian cuisine is dearly loved and revered in many countries of the world.

Churchkhela is prepared from elementary products, but the cooking technology differs from the usual ones. So, if you are going to cook this dessert for the first time, first read the recipe several times and think in advance where you will cook and subsequently dry the churchkhela.

In my experience, it is better to string nuts on threads in advance to practice how you will dip them in jelly from juice, where you will hang them, what you will lay under them so as not to stain the surface, etc. Do not take long threads so that you do not get tangled in them. The optimal length for the first samples is 25-30 cm .

When the nuts are strung, and all the cooking steps are thought out, proceed to making a mixture for dipping. Pour a little juice into a bowl, and send the rest to a saucepan with a thick bottom and put on medium heat. Mix the remaining juice with flour until smooth. After boiling the juice, pour a thin stream of flour solution into the pan and stir constantly so that lumps do not form.

Boil the juice to a very thick jelly. If the mixture turns sour for you, you can add sugar, but this is not necessary and is not provided in the classic recipe. Cool the mixture and proceed to the formation of the churchkhela. In turn, dip the threads with nuts in thick jelly, pressing down with a wooden spatula if necessary, and hang them out to dry at room temperature. In 5-6 days the churchkhela will be ready.

Store the dessert in a cool place in parchment paper or towel. Serve the churchkhela with tea, juice or berry broth.

Bon appetit!